Evaluation of environmental performance of dietary patterns in the United States considering food nutrition and satiety.

Food production substantially depletes the environment in different ways, but little is known about how overall dietary patterns relate to these environmental impacts. The objective of this study was to evaluate the environmental performance of different dietary patterns among U.S.

Effect of crosslinking on the physical and chemical properties of β-lactoglobulin (Blg) microgels.

Hypothesis: Microgels assembled from the protein β-lactoglobulin are colloidal structures with potential applications in food materials. Modifying the internal crosslinking within these microgels using enzymatic or chemical treatments should affect dissolution, swelling, and viscous attributes under strongly solvating conditions.

Experiments: Microgels were treated with citric acid, glutaraldehyde and transglutaminase to induce cross-linking or with tris(2-carboxyethyl)phosphine to reduce disulfide linkages.

Effect of high-pressure processing of bovine colostrum on immunoglobulin G concentration, pathogens, viscosity, and transfer of passive immunity to calves.

This study aimed to determine the effects of high-pressure processing on the immunoglobulin concentration, microbial load, viscosity, and transfer of passive immunity to calves when applied to bovine colostrum as an alternative to thermal pasteurization. A pilot study using Staphylococcus aureus was conducted to determine which pressure-time treatments are most appropriate for use with bovine colostrum, with the goals of maximizing bacterial inactivation while minimizing IgG content and viscosity changes. Following the pilot study, an inoculation study was conducted in which first-milking colostrum samples from Holstein-Friesian cows were inoculated with known concentrations of various bacteria or viruses and pressure processed at either 300 MPa for up to 60min or at 400MPa for up to 30min.

Dynamic and viscoelastic interfacial behavior of β-lactoglobulin microgels of varying sizes at fluid interfaces.

Hypothesis: Microgel particles formed from the whey protein β-lactoglobulin are able to stabilize emulsion and foam interfaces, yet their interfacial properties have not been fully characterized. Smaller microgels are expected to adsorb to and deform at the interface more rapidly, facilitating the development of highly elastic interfaces.

Methods: Microgels were produced by thermal treatment under controlled pH conditions.

Control of thermal fabrication and size of β-lactoglobulin-based microgels and their potential applications.

Hypothesis: Factors influencing fabrication and size of microgels formed from β-lactoglobulin with or without pectin can tune selected attributes for material applications. Protein aggregation was expected to be influenced by pH, added anions, and reducing agents, while ionic strength was expected to be more influenced by electrostatically interacting pectin.

Experiments: Turbidity measurements during thermal aggregation to form microgels were determined for pure β-lactoglobulin as a function of pH, added ionic strength, anion type (chloride, sulfate, and thiocyanate), and reducing agent concentration.

The effect of acidification of liquid whey protein concentrate on the flavor of spray-dried powder.

Off-flavors in whey protein negatively influence consumer acceptance of whey protein ingredient applications. Clear acidic beverages are a common application of whey protein, and recent studies have demonstrated that beverage processing steps, including acidification, enhance off-flavor production from whey protein. The objective of this study was to determine the effect of preacidification of liquid ultrafiltered whey protein concentrate (WPC) before spray drying on flavor of dried WPC.

The effect of feed solids concentration and inlet temperature on the flavor of spray dried whey protein concentrate.

Previous research has demonstrated that unit operations in whey protein manufacture promote off-flavor production in whey protein. The objective of this study was to determine the effects of feed solids concentration in liquid retentate and spray drier inlet temperature on the flavor of dried whey protein concentrate (WPC). Cheddar cheese whey was manufactured, fat-separated, pasteurized, bleached (250 ppm hydrogen peroxide), and ultrafiltered (UF) to obtain WPC80 retentate (25% solids, wt/wt).

Impact of infrared finishing on the mechanical and sensorial properties of wheat donuts.

Unlabelled: Infrared radiation may be used to simulate an immersion frying heat flux and create products with fried-like textures but lower fat contents. The objective of this study was to determine the process parameters needed to produce partially-fried, infrared-finished donuts comparable to fully-fried (control) donuts. A total of 8 different sets of infrared oven parameters (emitter height and belt speed) were tested.